Making a sambar or South Indian recipes sambar

 Making sambar is a delightful journey into South Indian cuisine. Here’s a simple recipe:

 Ingredients:

- 1 cup toor dal (split pigeon peas)

- 1-2 tablespoons sambar powder

- 1/2 teaspoon turmeric powder

- 1/4 teaspoon asafoetida (hing)

- 2 tablespoons tamarind paste

- 2-3 cups mixed vegetables (carrot, drumstick, pumpkin, eggplant, etc.)

- 1 tomato, chopped

- 1 onion, chopped

- 2-3 green chilies

- Salt to taste

For tempering:

- 2 tablespoons oil

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 2-3 dried red chilies

- 1 sprig curry leaves

- 1/4 teaspoon fenugreek seeds

- 1 pinch asafoetida (hing)

 Steps:

Cook the Dal:

 Rinse the toor dal and pressure cook it with turmeric powder and enough water until soft. Mash it well.

Prepare Tamarind Water: 

Soak tamarind in warm water for about 10 minutes. Extract the juice and set aside.

Cook Vegetables:

 In a pot, add the mixed vegetables, onions, tomatoes, green chilies, and a pinch of turmeric. Add water and cook until the vegetables are tender.

Add Dal and Sambar Powder: 

Once the vegetables are cooked, add the mashed dal and sambar powder. Mix well and let it simmer.

Add Tamarind and Season: 

Add the tamarind water, asafoetida, and salt. Let the sambar simmer for a few more minutes to blend all the flavors.

Tempering:

 In a small pan, heat oil. Add mustard seeds, cumin seeds, dried red chilies, fenugreek seeds, curry leaves, and a pinch of asafoetida. Let them splutter and pour this tempering over the sambar.

Final Touch: 

Stir the sambar well and let it simmer for another 5 minutes.

Serve: 

Serve hot with idli, dosa, or rice.

Enjoy this flavorful, tangy, and spicy dish that’s a staple in South Indian households. Have you tried making sambar before, or is this your first go at it?